Quick and Easy Dressing

Cornbread
1 Stalk Celery (chopped fine)
6 Green Onions (chopped fine)
1 Tsp Sage
1 Can Chicken Stock


Cornbread
1/2 Cup All Purpose Flour
1 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Cornmeal
1 Egg
1/2 Cup Milk
2 Tbsp Shortening

Combine all dry ingredients in a large mixing bowl and mix together.
Add eggs, milk, and shortening. Mix with an electric mixer until smooth.
Pour into a greased 9x9 pan. Bake on 425º for 20 to 25 minutes.
Crumble cornbread in the dish and set aside.


Seasoning
In a sauce pan, bring chicken stock to a boil.
Add celery, onions, and sage and simmer for 10 minutes.
Pour over cornbread and mix well.

Bake on 425 for 20 to 30 minutes, or until brown.